Allergy free banana puddings with passionfruit cream recipe

Ingredients

• Melted Nuttlex, to grease
• 2 over-ripe bananas, mashed
• ¾ cup boiling water
• ¼ tsp bicarb soda
• 1 cup Orgran self-raising flour
• ½ cup caster sugar
• 60g Nuttlex, melted
• 2 tsps Orgran No Egg whisked with 120mls water until thick
• ½ cup coconut flour (quantity may vary)

Passionfruit cream

• 250mls Liddells lactose free thickened cream
• ⅓ cup passionfruit pulp (seeds included or removed as desired)
• 2 tbsps caster sugar

Method

• Preheat the oven to 180°C.
• Brush four 250ml ramekins or dishes with melted Nuttlex and place the ramekins on a baking tray.
• Mash the bananas in a large heatproof bowl.
• Add the boiling water and bicarb soda to the bananas and stir to combine.
• Set the bowl aside for 5 minutes.
• Stir in the flour, sugar, melted Nuttlex and No Egg into the banana mixture until just combined.
• Add coconut flour a bit at a time until a cake mixture consistency has formed.
• Divide the banana pudding mixture evenly among the ramekins and level the tops with the back of a spoon.
• Bake the puddings in the oven for 30 minutes or until a skewer inserted into the centres comes out clean.
• Once cooked, allow the puddings to cool for 5 minutes.

Passionfruit cream

• To make the passionfruit cream, combine the lactose free cream, passionfruit pulp and sugar in a saucepan over a medium heat.
• Simmer, stirring occasionally, for 5 minutes or until the sauce thickens slightly.
• To serve, turn the banana puddings out and drizzle with passionfruit cream.